Lentil stew with rice, coconut milk and cilantro
9 servings
180 minutes
Lentil stew with rice, coconut milk, and cilantro is a fragrant dish embodying the harmony of Pan-Asian cuisine. It combines the tender texture of lentils, the creamy richness of coconut milk, and the fresh zest of cilantro. The origins of such a stew can be found in the culinary traditions of South Asia, where legumes and spices play a key role. Its rich, slightly spicy flavor with hints of ginger and cumin makes it an ideal choice for a cozy dinner. Lentils slow-cooked with spices develop a rich, deep flavor that pairs wonderfully with soft rice. This dish is not only nutritious but also warming, making it perfect for vegetarian diets and lovers of exotic flavors.
1
Soak the lentils for 2 hours.
- Lentils: 175 g
2
Fry onion, ginger, garlic, and chili pepper until golden brown. Add tomato paste and spices. Fry on low heat for 5 minutes. Transfer to a pot and add rinsed lentils.
- Onion: 125 g
- Ginger root: 15 g
- Garlic: 15 g
- Chili pepper: 7 g
- Tomato paste: 100 g
- Ground cumin: 1 g
- Ground black pepper: to taste
3
Add water, cover the pot with a lid, and simmer on low heat for 1–1.5 hours.
- Water: 700 ml
4
Pour coconut milk into the pot and simmer until slightly thickened. At the end, add herbs and spices to taste.
- Coconut milk: 200 ml
- Cilantro: 15 g
- Ground black pepper: to taste
5
Serve the stew with boiled rice, garnished with cilantro leaves.
- Short-grain (round) rice: 720 g
- Cilantro: 15 g
